Skyros oil pie

If the lobster spaghetti is its trademark Skyrian gastronomy, the oil pie is the delicacy everywhere, weather and season of Skyros. They offer it in hotels for breakfast, in cafes and patisseries, in homes and of course in restaurants winter-summer. The way of making the famous Skyrian oil pie is the same, with some slight variations.

There is no prescription with an exact dosage, after all every housewife has her own way, but in general based on oil pie is the dough. In a bowl of dough for two kilos of flour, use a sachet of dry yeast, a pinch of salt and water until a dough is formed pliable, slightly more fluid than bread. After remaining in the bowl for a while, until it swells, covered with a towel, the dough is shaped into small balls that fit between the palms of the hands and then rest on the oiled counter. There begins the phase of spreading the dough with your fingers so that it spreads a lot and reaches the size of a plate, with a thickness of about half to one centimeter.

Meanwhile, in a pan, heat oil (clove oil or olive oil) until it burns and pour the pie. One minute on one side, another on the other and the oil pie comes out on the plate.

Thin and crunchy or more breaded, compact or with a hole in the middle, more or less fluffy, Skyrian oil pies are accompanied by fresh mizithra or xinotyri - a soft white goat-sheep cheese with sour taste and yoghurt texture while the salty for the sweet will need the help of honey honey (plant with thorns and yellow flowers) and thrombus or petimezi. THE Skyrian oil pie is one of the simplest and yet so particularly characteristic flavors of the Aegean islands.